Cheese-Topped Vegetables

Cheese-Topped Vegetables

Ingredients:
broccoli, raw
cauliflower, raw
carrots, raw
peas, green, frozen, unprepared
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
cheese, cheddar
spices, pepper, black

Directions:
Preheat oven to 400: F.
In a large saucepan, bring 2 quarts of water to a boil.
Add broccoli and cauliflower.
Cook for 3 minutes.
Add carrot and cook for 2 minutes.
Drain vegetables in a colander.
Place mixture in a 2 quart baking dish.
Stir in peas; set aside.
To prepare the sauce, in a small saucepan, heat oil over medium heat.
Add flour; cook, stirring constantly, for 1 minute.
Gradually whisk in milk and broth.
Bring to a boil and cook, whisking frequently, for 3 minutes.
Remove from heat.
Stir in = cup of cheddar and the pepper.
Pour sauce over vegeta bles; stir until coated.
Sprinkle remaining cheddar over top.
Bake until cheese is bubbling, about 5 minutes.
Serve immediately.